LEADER 04062nam 2200925z- 450 001 9910404080703321 005 20231214132835.0 010 $a3-03928-852-0 035 $a(CKB)4100000011302331 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/42128 035 $a(EXLCZ)994100000011302331 100 $a20202102d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBioactive Components in Fermented Foods and Food By-Products 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (140 p.) 311 $a3-03928-851-2 330 $aFood fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production. 610 $achemical refining 610 $aLactic acid bacteria 610 $agrapevine 610 $asourdough 610 $avegetable oil 610 $aplatelet-activating factor 610 $abiogenic amines 610 $aaglycones 610 $afood fermentation 610 $afood by-products 610 $abeer 610 $aBlakeslea trispora 610 $a?-aminobutyric acid (GABA) 610 $afish oil 610 $a?-glucosidase 610 $aThunnus thynnus 610 $alycopene 610 $ahistidine decarboxylase (hdc) gene 610 $afermentation 610 $awine 610 $a?-aminobutyric acid GABA 610 $athrombin 610 $aisoflavones 610 $apolar lipids 610 $aphenolic compounds 610 $alactobacilli 610 $afatty acid profile 610 $aantithrombotic 610 $aUHPLC/ESI-QTRAP 610 $aorange powder 610 $atyrosine decarboxylase (tdc) gene 610 $aSparus aurata 610 $aamaranth flour 610 $asoybean extract 610 $aPenicillium citrinum 610 $aindoleamines 610 $acardiovascular disease 610 $abrewer?s spent grain 610 $aPecorino di Farindola 610 $aliquid chromatography 610 $aby-products 610 $alactic acid bacteria 610 $agrains 610 $abioactive peptides 610 $aDicentrarhus labrax 610 $afungi 610 $araw milk ewe?s cheese 610 $a?-aminobutyric acid 610 $abioactive compounds 610 $ahops 610 $avolatile components 700 $aVerardo$b Vito$4auth$01325392 702 $aGomez-Caravaca$b Ana$4auth 702 $aTabanelli$b Giulia$4auth 906 $aBOOK 912 $a9910404080703321 996 $aBioactive Components in Fermented Foods and Food By-Products$93036839 997 $aUNINA